Thursday, February 16, 2017

Green Chile Chicken

Roasted poblanos, cheese, and pico de gallo are simply fabulous paired with the smokey marinated chicken!

I love green chile peppers and poblanos are a favorite of mine, but I don't get to have them very often. It's hard to pinpoint when the grocery store will actually have poblanos in stock, so I don't plan a lot of recipes that use poblanos on my meal plan. I noticed that the grocery store had some in stock towards the end of the month and planned this Green Chile Chicken for "Taco Tuesday" the following week. Luckily, the poblanos were still in stock and we were able to enjoy this recipe.

The pictures do it no justice, which I despise. Sometimes I can get great pictures of our meals and other times, not so much. I am hoping to get better at food photography and styling, but at the moment, I am more realistic with my food photography. Most pictures are taken of the food on my island on plates we will eat off of moments after the picture is taken.

**This is best when marinated 4 hours, so plan accordingly!!** Mix olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender until pureed. Place into a gallon size zipper bag and add chicken. Refrigerate to marinate for 4 hours.

Roast poblanos over a grill or under a broiler until the skin is blackened all around. Then place in a large zipper bag and zip to close it. Let them sweat in the bag for 20 minutes.

Remove poblanos from bag and scrape off skin with a knife, then slice in half lengthwise. Scrape out seeds and set aside.

Remove chicken from marinade and cook (on a grill or in a pan) until cooked through. In the last few minutes of cooking, top with 2 chile halves and Monterey Jack cheese.

Serve chicken topped with pico de gallo. We had refried beans and corn for sides, but rice is also an excellent side dish to this meal.

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